Honey & Pumpkin Mini Muffins

‘Tis the season for everything pumpkin! Pumpkin, cinnamon, nutmeg, and ginger are all perfectly complemented by Organic Wilelaiki honey for a comforting fall treat. This recipe from the National Honey Board makes great mini-muffins which are a fun treat with coffee, with lunch, or as part of a holiday brunch spread (but you can also use the batter to make full-size muffins.)

Makes about 24

Ingredients:

1 cup pumpkin puree

1 egg

1/4 cup butter

3/4 cup Organic Wilelaiki Honey

1 1/2 cup whole wheat pastry flour (or all purpose flour)

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup chopped walnuts

Instructions:

Preheat the oven to 350°F. Line a mini-muffin tray with paper liners and set aside.

In a large bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, and nutmeg until well combined. Set aside.

In another bowl, beat the butter until fluffy. Add honey, egg, and pumpkin, and mix well.

Add the pumpkin mixture to the dry ingredients and stir until just mixed, stir in chopped walnuts.

Pour batter into prepared muffin pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.